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Makeover Creamy Macaroni and Cheese

 Makeover Creamy Macaroni and Cheese
With its creamy consistency and two different cheeses, this entree captures the essence of comfort food. But here's the kicker-it's been slimmed down for you so you can enjoy it without over indulging. Darcie Zerniak - Ontario, New York
7 ServingsPrep: 20 min. Bake: 35 min.


  • 2 cups uncooked elbow macaroni
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1-1/2 cups fat-free milk
  • 1/4 cup reduced-sodium chicken broth
  • 1 cup (8 ounces) fat-free sour cream
  • 1/2 pound reduced-fat process cheese (Velveeta), cubed
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese
  • Minced chives, optional


  • Cook macaroni according to package directions. Meanwhile, in a large
  • saucepan, melt butter. Stir in flour until smooth. Gradually add
  • milk and broth. Bring to a boil; cook and stir for 2 minutes or
  • until thickened.
  • Reduce heat; stir in the sour cream, process cheese, Parmesan,
  • mustard and pepper until smooth.
  • Drain macaroni; stir in cheddar cheese. Transfer to a 13-in. x 9-in.
  • baking dish coated with cooking spray. Add cream sauce and mix well.

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Makeover Creamy Macaroni and Cheese (continued)

Directions (continued)

  • Bake, uncovered, at 350° for 35-40 minutes or until bubbly.
  • Sprinkle with chives if desired. Yield: 7 servings.
Nutritional Facts: 1 cup equals 394 calories, 18 g fat (11 g saturated fat), 61 mg cholesterol, 842 mg sodium, 37 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.